Vegan German Käsespätzle

What better way is there to express who you are than food? That's why AncestryDNA has teamed up with Cooked.com and bloggers including Romy London UK to create recipes based on DNA results. These dishes aren't just a fun way to learn more about the food culture of the countries where our ancestors came from, they also show how deeply connected our roots can be.

Ingredients

500g flour

1 tsp salt

2 tbsp chickpea flour

500ml water

200ml soy milk

1 tbsp olive oil

1 0nion, chopped

1 block vegan cheese

Salt and pepper to taste

Method

Sieve the flour into a large bowl and mix in the salt and chickpea flour.

Create a well in the middle of the flour and slowly add the water whilst you begin to blend it in with a spatula. Slowly add the remainder of the water and mix until no clumps are in the dough.

Whilst you preheat your oven to 170 degrees, bring 1 litre of water to a boil, then simmer over medium heat.

Use a wide sieve with round holes and a spatula and place the sieve above the steaming water. Add a handful of dough to the sieve and press it through the holes into the hot water with a spatula. This will create the traditionally crinkly spaetzle shape. Ensure that the sieve itself is not placed in the hot water.

The spaetzle are done when they swim on top of the water. Remove them from the water.

In a medium sized pan heat the olive oil and quickly saute the onion, lower the heat to medium and add the soy milk. Once the soy milk begins to steam, add the block of cheese in pieces. Stir until the cheese is completely melted.

Combine the cheese mixture with the spaetzle and pour them into an oven-proof dish. Season with salt and pepper and bake in the oven for about 15 minutes.